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Check out the latest recommended times in our Cooking Guidelines.
Braised Spiced Lentils with Roasted Cauliflower
Keep things simple and vegan with this hearty meal packed with warm spices. Simmer full-of-fibre lentils with baharat spice, sundried tomatoes and sweet dates. Stir in verdant green cavolo nero for veg. Finish with sweet and sour and pickled cranberries for a burst of flavour.
Prep in 10
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 160g green lentils (green lentils (100%))
- 4 tbsp red wine vinegar
- 4 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 160g sliced cavolo nero
- 4 carrot
- 4 garlic clove
- 30g Medjool dates (use half)
- 2 tbsp maple syrup
- 1 tbsp baharat spice blend (Paprika, coriander, black pepper, chilli, cinnamon, cumin, cloves, nutmeg, green cardamom)
- 1 cauliflower
- 40g dried cranberries (cranberries, apple juice concentrate, sunflower oil)
Nutritional Information
Calories: 441
Protein: 15g
Carbs: 59g
Fat: 18g
Braised Spiced Lentils with Roasted Cauliflower
Keep things simple and vegan with this hearty meal packed with warm spices. Simmer full-of-fibre lentils with baharat spice, sundried tomatoes and sweet dates. Stir in verdant green cavolo nero for veg. Finish with sweet and sour and pickled cranberries for a burst of flavour.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Bring a large saucepan filled with salted hot water to a boil. Add the lentils and boil for 20-25 mins, until cooked, then drain.
- Remove the leaves and cut the cauliflower into small florets. Place on a lined baking tray and toss with half the baharat spice, 2 tbsp oil, a pinch of sea salt and black pepper. Roast for 15-20 mins, until soft and golden.
- Dice the carrots into 1cm cubes (peel optional). Finely chop or crush the garlic. Roughly chop half the dates. Heat a large frying pan with 1 tbsp oil on medium-high heat. Add the carrots and garlic and cook for 4 mins. Add the remaining baharat spice, sundried tomato paste and dates. Cook for 30 seconds, then add 300ml hot water. Crumble in the stock cube and stir. Bring to a boil then simmer for 5 mins.
- Add the cavolo nero and cooked lentils to the pan. Cook for a final 3-5 mins, until the cavolo nero has wilted and most of the liquid has evaporated. Season with sea salt. Add a splash of water if it gets too thick.
- Meanwhile, heat a small saucepan on high heat. Add the vinegar, maple syrup and cranberries and cook for 1 min, or until hot. Remove from the heat.
- Serve the lentils in bowls and top with the roasted cauliflower and pickled cranberries. Pour over the cranberries.
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